Smoked Paprika Pork

• 1/4 cup canola oil
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon sherry vinegar
• 1/2 teaspoon finely chopped fresh rosemary (optional)
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray

1. Combine oil and paprika in a small saucepan, stirring with a whisk. Cook over low heat 2 minutes or until thoroughly heated. Add vinegar, rosemary, if desired, salt, and garlic, stirring with a whisk. Remove from heat.
2. Place pork in a large zip-top plastic bag. Add oil mixture; seal bag. Marinate in refrigerator 8 hours, turning bag occasionally.
3. Prepare grill.
4. While grill heats, remove pork from marinade, discarding marinade. Place pork on a grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155u0b0 (slightly pink), turning every 5 minutes. Remove from grill. Let stand 10 minutes before slicing. Cut pork diagonally into 1/2-inch slices.
5. Serve with: Fragrant Saffron Rice

canola oil, paprika, sherry vinegar, fresh rosemary, salt, garlic, pork tenderloins, cooking spray

Taken from www.myrecipes.com/recipe/smoked-paprika-pork (may not work)